Cooking a turkey feels stressful because you only do it once or twice a year, and the timing really matters. This guide will tell you exactly how long to cook a turkey based on its weight, what internal temperature you need for it to be safe to eat, and how to know when it is done. I have also included a thawing timeline and prep schedule so you can plan backward and get dinner on the table without guessing.
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Hey I’m Erin, and I’ve been cooking turkey for more than 15 years!
My preferred method is to start the bird at a high temperature (450°F) for 45 minutes to crisp the skin, then reduce the heat to 325°F for the remainder of the cook time.
That said, you can certainly roast at 325°F the entire time. I have a timeline for both laid out in clear, easy-to-reference charts.
Your Turkey Cooking Time Cheatsheet
- For an unstuffed turkey roasted at 325°F the entire time, plan on about 10 to 12 minutes per pound.
- For a stuffed turkey roasted at 325°F the entire time, plan on about 15 minutes per pound.
- For an unstuffed turkey roasted at 450°F for 45 minutes, then finished at 325°F, plan on an average of 8 to 9 minutes per pound.
- For a stuffed turkey roasted at 450°F for 45 minutes, then finished at 325°F, plan on an average of 11 to 12 minutes per pound.
- Per the USDA, the turkey is done when the internal temperature reaches 165°F. To keep the turkey moist, you must it rest for at least 20 minutes. During the rest, the juices redistribute and the temperature continues to rise, so I personally remove it several degrees early (155°F to 160°F for the breast).
- Assume you’ll need about 1.5 pounds of uncooked turkey per person (see How Much Turkey Per Person for more).
Use the jump links below to go straight to what you need:
- Cooking time chart
- Checking for doneness (including where to place the thermometer)
- Faster spatchcock method
- When to start thawing and brining
- Troubleshooting and FAQ
Total Turkey Cooking Times
Use the chart below to estimate how long to cook a turkey based on weight, oven temperature, and whether or not the turkey is stuffed. These times assume a fully thawed turkey.
A stuffed turkey (stuffing cooked inside the bird) takes longer than an unstuffed turkey (stuffing cooked outside the turkey).
- Plan for a window, not an exact minute. Ovens vary, turkey shape and starting temperature matter, and every time you open the oven door you release heat, which can extend the cook time.
- Always confirm doneness with an instant read thermometer and serve only when the turkey reaches 165°F in the thickest part of the breast, thigh, and wing joint.
- For best results, remove the turkey from the refrigerator 1 hour before roasting so it cooks more evenly. (Do not let it sit out more than 2 hours for food safety reasons.)
| Unstuffed Turkey Cooking Times | ||
|---|---|---|
| Weight | 325°F (entire time) Plan on about 10–12 minutes per pound | 450°F for 45 min, then 325°F Recommended for crispy skin |
| 6 to 8 pounds | 45 minutes to 1 hour 45 minutes | 35 minutes to 1 hour |
| 8 to 10 pounds | 1 hour 15 minutes to 2 hours | 1 hour to 1 hour 30 minutes |
| 10 to 12 pounds | 1 hour 30 minutes to 2 hours 30 minutes | 1 hour 15 minutes to 1 hour 45 minutes |
| 12 to 14 pounds | 2 hours to 2 hours 45 minutes | 1 hour 30 minutes to 2 hours |
| 14 to 16 pounds | 2 hours 15 minutes to 3 hours 15 minutes | 2 hours to 2 hours 30 minutes |
| 16 to 18 pounds | 2 hours 30 minutes to 3 hours 45 minutes | 2 hours 15 minutes to 2 hours 30 minutes |
| 18 to 20 pounds | 3 hours to 4 hours | 2 hours 30 minutes to 3 hours |
| 20 to 24 pounds | 3 hours 15 minutes to 4 hours 45 minutes | 3 hours to 3 hours 30 minutes |
| Tested in home oven with turkey at room temperature 1 hour prior to cooking | ||
| Stuffed Turkey Cooking Times | ||
|---|---|---|
| Weight | 325°F (entire time) Plan on about 15 minutes per pound | 450°F for 45 min, then 325°F Recommended for crispy skin |
| 4 to 8 pounds | 1 to 2 hours | 45 minutes to 1 hour 15 minutes |
| 8 to 10 pounds | 2 hours to 2 hours 30 minutes | 1 hour 15 minutes to 1 hour 45 minutes |
| 12 to 14 pounds | 3 hours to 3 hours 30 minutes | 2 hours 15 minutes to 2 hours 45 minutes |
| 14 to 16 pounds | 3 hours 30 minutes to 4 hours | 2 hours 45 minutes to 3 hours 15 minutes |
| 16 to 18 pounds | 4 hours to 4 hours 30 minutes | 3 hours 15 minutes to 3 hours 45 minutes |
| 18 to 20 pounds | 4 hours 30 minutes to 5 hours | 3 hours 45 minutes to 4 hours 15 minutes |
| 20 to 24 pounds | 5 to 6 hours | 4 hours 15 minutes to 5 hours 15 minutes |
| Tested in home oven with turkey at room temperature 1 hour prior to cooking | ||
How to Tell When Turkey is Done
The best and only foolproof way to check a turkey for doneness is to use an instant read thermometer like this one.
Your turkey is safe to eat when all of the following areas register at least 165°F:
- The thickest part of the breast
- The thickest part of the thigh (avoid touching the bone)
- The wing joint
If you stuffed the turkey, the very center of the stuffing must also reach 165°F.
I personally take the turkey out of the oven when the breast is reading a little below 160°F, then tent it with foil and let it rest 20 to 30 minutes. The internal temperature will continue to rise to 165°F as it rests.
Juice color is not reliable for doneness, so do not use that as your only test.
Faster Method: Spatchcock Turkey
If you want dinner sooner, make Spatchcock Turkey. This means removing the backbone so the turkey lies flat. Because the meat is in a single layer, it roasts quickly and evenly at higher heat.
A 10 to 12 pound spatchcocked turkey can roast in about 60 to 75 minutes at 425° to 450°F.
Turkey Prep Countdown
Once you know how many guests you are feeding and what size turkey you need, work backward.
Thawing takes days. Brining takes 1 to 2 days. Roasting several more hours plus resting time. Use this timeline so you are not scrambling on Thanksgiving Day.
How to Safely Thaw Turkey in the Refrigerator
*Plan on 24 hours of refrigerator thawing per 5 pounds of turkey*
- 8 to 10 pounds: about 2 days
- 12 to 14 pounds: about 3 days
- 16 to 18 pounds: about 4 days
- 20 to 24 pounds: about 5 to 6 days
Thaw the turkey breast side up on a rimmed baking sheet in the refrigerator (40°F or below) so any juices are contained.
Never thaw a turkey on the counter at room temperature. That is not considered safe.
Build in Time for Brining
- Wet Brine. Submerge the turkey in the brine 12 to 24 hours before roasting.
- Dry Brine (my preferred method). Rub the turkey with the seasonings 24 to 48 hours before roasting. Place it uncovered in the refrigerator. Air exposure helps dry the skin so it roasts up crisp.
Then, the day before or morning of:
- Wet Brine. Remove the turkey from the brine, rinse, and pat very dry. Set it uncovered on a rimmed baking sheet in the refrigerator until roasting time.
- Dry Brine. Leave the turkey uncovered in the refrigerator.
Tools You Really Need
- Roasting Pan WITH a Rack. Elevates the bird so hot air can circulate and the skin browns evenly.
- Instant Read Thermometer. Non-negotiable to make sure your turkey is safe to eat and that you don’t overcook it. This option is an investment, but it’s well worth it. Here’s a more affordable option too. Both work very well for checking the internal temperature of your turkey.
- Cutting Board with Grooves. I strongly recommend a big board with grooves so the juices don’t run all over the counter when you carve the bird.
Tips and Troubleshooting
- Let the Turkey Come to Room Temp for 1 Hour. No matter what brining method you use, make sure you remove the turkey from the refrigerator 1 hour before roasting to allow it to come to room temperature. Do not exceed 2 hours.
- Preheat Your Oven for Longer Than You Think. Give your oven plenty of time to get to temperature before adding your turkey. I suggest letting it warm up for at least 30 minutes.
- Don’t Overcook Your Turkey. This is the MOST important tip I can provide. Overcooked turkey = dry turkey. Use an instant read thermometer to gauge your turkey’s progress throughout the cooking process.
- If Your Turkey is Done Early. Let it rest 20 to 30 minutes, then tent it loosely with foil. You can keep it warm for up to 1 1/2 to 2 hours by covering it with foil and a clean towel. Do not seal it too tightly or the skin will steam and lose crispness.
- If Your Turkey is Taking Too Long. This is truly a 9-1-1 scenario, so only proceed if your guests truly cannot wait. Carve off any parts that have already reached 165°F and cover them to keep warm. Return the undercooked parts to the oven and keep roasting until they also reach 165°F.
Frequently Asked Questions
An unstuffed turkey will typically need about 10 to 12 minutes per pound at 325°F. A stuffed turkey will typically need about 15 to 17 minutes per pound. Note that these times are just an estimate and are based on letting your turkey come to room temperature for 1 hour first (it will take longer if you don’t).
No, I don’t feel that it’s necessary to baste your turkey once it’s in the oven. Opening the oven door repeatedly will disrupt the temperature of the oven and increase how long you’ll need to cook turkey in the oven.
I tent the breast if it is browning too quickly or if it is cooking noteably faster than the thighs.
No, both the consistent temperature and high/low temperature methods will result in a flavorful turkey. With both options, I still recommend first brushing the turkey with melted butter and black pepper and stuffing the cavity with aromatics (I use carrots, thyme, apples, onion, lemon, and garlic).
I prefer using the 450°F method because it will result in crispier, browner skin and more moisture in the meat. Sticking with 325°F the entire time won’t allow your turkey to brown as much, and some of the fat will likely run off into the pan.
At a minimum, turkey should rest for 20 minutes. Note that, covered, it can stay hot for 1 1/2 to 2 hours.
Refrigerate leftovers within 2 hours. Store leftover turkey in shallow containers in the refrigerator for up to 4 days or freeze for longer.
More Must-Read Turkey Posts
Check out all of my Thanksgiving turkey posts for ideas on what to make for a side dish (everything from stuffing to turkey gravy), how to repurpose leftover turkey, and so much more.
Do cooking times/temperatures differ if using a roaster instead of the oven?
Lindsey, I’ve heard from friends who use roasters that the turkey cooks more quickly, so I’d just be mindful of that. I’d love to hear how it goes!
Maybe? It will depend on if the breast starts to get too dark or is progressing much more quickly than the thigh, tent the breast only with foil (I fold foil into a triangle with the point facing the legs). You can find more details here: https://www.wellplated.com/how-to-cook-a-turkey/
Hi Mark, for unstuffed 14lb turkey at 450 is is 45 minutes, then reduce to 325 and cook for an additional 1 hour and 15 minutes. Total time being 1 hour 30 minutes to 2 hours. You’ll find regardless the method you choose, know that these are just estimates.
Hi Michael: About 1 hour into roasting, shield the breast only with aluminum foil. This will help protect the white meat and keep it moist.
Don’t Cover the Turkey Completely. You want that skin to crisp, so it needs to be exposed to heat. You’ll find full details in this post: https://www.wellplated.com/how-to-cook-a-turkey/